Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

CNA > 14. Nutrition & Fluid Balance > Flashcards

14. Nutrition & Fluid Balance Flashcards

1
Q

lack of proper nutrition that results from insufficient food intake or improper diet

A

malnutrition

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

Name 6 problems that can affect nutritional intake

A
  • dysphagia
  • elderly produce less saliva (affects swallowing and leads to aspiration)
  • medication GI side effects
  • decrease in physical activity and mobility
  • loss of ability to smell/taste/see food
  • problems with mouth (teeth/dentures)
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

Vegetarians vs vegans

A
  • Vegetarians: don’t eat meat, fish, or poultry; may or may not eat eggs and dairy products
  • Vegans: don’t eat any animals or animal products including dairy items or eggs
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

T/F - honoring a resident’s food preferences is a legal responsibility of the facility

A

True

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

Name 6 basic nutrients. Which one is the most essential for life?

A
  • water (most essential)
  • carbohydrates
  • fats
  • proteins
  • vitamins
  • minerals
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

What 5 things does the MyPlate icon emphaseze?

A
  • fruits
  • vegetables
  • grains
  • protein
  • low-fat dairy products
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

What types of vegetables have the best nutritional content?

A

dark green, red, and orange vegetables

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

What are vegetables a good source of?

A
  • dietary fiber
  • potassium
  • vitamins A, B, C, and E
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

What are fruits a good source of?

A
  • dietary fiber
  • folic acid
  • potassium
  • vitamin C
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

Whole grains vs refined grains

A
  • Whole grain: contain bran and germ as well as endosperm

- Refined grain: only contains endosperm

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

Name 2 examples of seafood that is high in oils and low in mercury?

A

salmon and trout

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

Name some plant sources of protein

A

beans, peas, soy products, nuts and seeds

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

Sunflower seeds and almonds are good sources of what?

A

vitamin E

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

Name 4 nutrients found in milk

A

calcium, potassium, vitamin D, and protein

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

What is the role of the dietary department?

A

create food to match the diet ordered by the doctor while also taking into consideration the resident’s likes and dislikes and nutritional needs

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

What is listed on a resident’s diet card?

A
  • resident’s name
  • info about special diets
  • allergies
  • likes and dislikes
  • any other dietary instructions
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

diet made up of foods that are in a liquid state at room temp; usually ordered as clear or full

A

liquid diet

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

When may a liquid diet be ordered?

A

due to a medical condition or ordered before surgery or a diagnostic test

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

diet made up of foods that are soft in texture and consists of foods that are easier to chew and swallow

A

soft diet or mechanical soft diet

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

When may a soft diet be ordered?

A

used for people who are making the transition from a liquid diet to a regular diet; also used for people recovering from surgery or long illness or who have dental problems or extreme weakness

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

diet made up of food that is blended or ground into a thick paste; food holds its form in the mouth but doesn’t need to be chewed

A

pureed diet

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

When may a puree diet be ordered?

A

for people who have trouble chewing/swallowing and who cannot tolerate regular or mechanical soft diets

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

diet in which foods that irritate the stomach and digestive tract are eliminated

A

bland diet

24
Q

When may a bland diet be ordered?

A

for people who have intestinal problems or conditions such as Crohn’s disease or gastric ulcers

25
Q

diet in which all products with lactose must be eliminated (includes milk and all foods or beverages made with milk)

A

lactose-free diet

26
Q

diet that increases the intake of fiber and whole grains

A

high-residue or high-fiber diet

27
Q

When may a high-fiber diet be ordered?

A

for people with bowel disorders such as constipation

28
Q

diet that decreases the intake of fiber

A

low-residue or low-fiber diet

29
Q

When may a low-fiber diet be ordered?

A

for people with bowel disorders such as diverticulosis

30
Q

diet that increases the amount of calories to help a person gain weight or decreases the amount of calories to help a person lose weight; common abbreviations are high-cal or low-cal

A

modified calorie diets

31
Q

When might a low-sodium (NAS) diet be ordered?

A

for people who have heart or kidney disease

32
Q

When might a high-protein diet be ordered?

A

for people recovering from surgery and for healing serious wounds such as burns

33
Q

When might a low-protein diet be ordered?

A

for people who have kidney or liver disease

34
Q

When might a low-fat/low-cholesterol diet be ordered?

A

for people who have heart disease or artery problems; also for people who have gallbladder or liver disease

35
Q

When might a high-potassium diet be ordered?

A

for people who take diuretics or BP medications (meds can cause low potassium level)

36
Q

When might a fluid-restricted diet be ordered? What is the abbreviation for this diet?

A

for people with severe heart disease or kidney disease (have trouble processing fluids); RF or Restrict Fluids

37
Q

T/F - Residents with DM must eat everything they are served

A

True

38
Q

Celiac disease vs gluten intolerance

A
  • Celiac disease: causes damage to the intestines if gluten is consumed
  • Gluten intolerance: doesn’t cause damage to the intestines but does cause ABD pain, gas, and diarrhea
39
Q

Describe each of the following: lacto-ovo vegetarian, lacto-vegetarian, ovo-vegetarian, and vegan diet

A
  • lacto-ovo vegetarian: omits all meats but allows eggs and dairy
  • lacto-vegetarian: omits all meats and eggs, but allows diary
  • ovo-vegetarian: omits all meats and dairy products, but allows eggs
  • vegan diet: omits all poultry, meats, fish, eggs, and dairy products along with all foods that are derived from animals
40
Q

Is it better for residents with swallowing problems (such as dysphagia) to have thicker or thinner fluids?

A

thicker fluids are better; thinner fluids can increase the risk of choking

41
Q

Describe 3 types of thickened consistencies given to residents

A
  • nectar thick: similar to nectar or tomato juice; can be drank through a straw
  • honey thick: will pour slowly and will need a spoon to consume
  • pudding thick: semi-solid consistency and will need a spoon to consume
42
Q

What is the appropriate position for residents when eating to prevent swallowing and choking problems?

A

upright at a 90 degree angle

43
Q

T/F - Residents who require the least amount of assistance with meals should be helped first

A

True

44
Q

How should you check the temperature of a food before serving it to a resident?

A

put your hand over the food to sense the heat; do not touch it or blow on it

45
Q

How should you respond if a resident refuses to eat their food?

A

respect this and don’t insist that they eat but report it to the nurse immediately

46
Q

Name 2 types of cues used for residents with special needs

A
  • physical cues such as hand-over-hand approach

- verbal cues

47
Q

For residents who have had a stroke, which side of their mouth should you put food into?

A

the stronger/unaffected side to prevent choking

48
Q

forceful protrusion of the tongue, often during eating and drinking

A

tongue thrust

49
Q

How long should residents be kept sitting upright after eating or drinking to prevent aspiration

A

at least 30 minutes

50
Q

Signs and sis of aspiration

A

gagging, vomiting, clutching throat, cyanosis, darkening skin, SOB, LOC, or complaints of chest pain or tightness

51
Q

What is included in output?

A
  • urine
  • feces
  • vomit
  • perspiration
  • moisture in the air that a person exhales
  • suctioned material and wound drainage
52
Q

How many mL equal 1 oz?

A

30 mL

53
Q

T/F - If a resident eats less than 80% of their meal, you should report it to the nurse

A

False - report if they eat less than 70% of their meal

54
Q

order given to residents who risk dehydration; encourages them to drink more fluids

A

force fluids (FF)

55
Q

What is the acronym to encourage fluid intake? What does it stand for

A
  • POURR
  • Post a regular schedule for offering fluids
  • Observe residents carefully for signs/sx of dehydration
  • Use other kinds of fluids (ice chips or frozen ice sticks) to increase fluid intake
  • Remind all staff, visitors, and volunteers as necessary the importance of following the schedule
  • Report changes in fluid balance or any signs/sx of dehydration promptly
56
Q

condition that occurs when more fluid enters the body than is eliminated

A

fluid overload

57
Q

order which means a person is allowed to drink bu must limit the daily amount to a level set by the doctor

A

restrict fluids (RF)

CNA (17 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions